Avocado and Crab Tostadas with Queso Blanco


I just love Mexican food, especially when made with fresh ingredients. The flavors are bright and alive in this recipe for avocado and crab tostadas – with spicy jalapeno, creamy avocado, a splash of lime, and tender lump crab meat. This dish is easy to make and to assemble. It’s perfect for a light dinner!

Avocado and Crab Tostadas with Queso Blanco Recipe

Salsa Verde

4 small tomatillos, husks removed

1 jalapeno, seeded

½ avocado

2 tablespoons fresh cilantro

2 tablespoons chopped onion

2 teaspoons lime juice

½ clove garlic

¼ teaspoon salt

Pico de Gallo

½ ripe tomato, chopped

3 tablespoons chopped cilantro leaves

1 jalapeno, chopped

1 teaspoon lime juice

¼ cup chopped onion

1/8 teaspoon salt


8 whole corn tortillas

½ cup Salsa Verde (recipe above)

1 cup corn oil

2 teaspoons lime juice

½ teaspoon sea salt

¼ teaspoon salt

6 ounces fresh lump crab meat

¾ cup (4 ounces) crumbled Queso Blanco

¼ cup minced onion

¼ cup minced jicama

Paprika to taste

½ tomato, diced, for garnish

8 sprigs fresh cilantro, for garnish


Salsa Verde: Wash the tomatillos with cold water. Using a spoon, scoop the pulp out of the avocado skin. Place all ingredients except salt in a blender and process until completely smooth. Add the salt to taste. Measure 1/2 cup and set aside. (Salsa Verde is used twice in this recipe.)

Pico de Gallo: Combine all ingredients in a small bowl.

Tostadas: Heat the oil in a medium sized skillet over medium heat to 350° and fry the tortillas, turning as necessary using a slotted spoon until crisp and golden brown. Remove the tortilla chips from the oil with a slotted spoon and place on paper towels to drain. Sprinkle them with the sea salt.

Mix the crab meat, the onion, the jicama and the Salsa Verde in a small bowl. Add the lime juice and salt. Stir and adjust seasonings, if necessary.

Preheat the broiler on high. Place the tortilla chips on a baking sheet, then divide and mound the cheese on top. Transfer the chips to the broiler and place about 3 inches beneath the heat source. Broil until the cheese melts, taking care not to let the Tostadas get too brown. Remove from the oven and immediately mound the crab meat mixture atop the cheese.

To serve, garnish the avocado and crab tostadas with a small dollop of salsa verde and a spoonful of pico de gallo. Garnish with paprika, tomato and cilantro. Place extra sauce in small bowls to pass at the table. Serves 6 to 8.

From Cheese, Glorious Cheese! By Paula Lambert. Copyright 2007.

Now, instead of pairing with your regular Pinot Grigio, give one of these Italian wines a try.

Avocado and Crab Tostadas with Queso Blanco Recipe



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